Garlic-Butter Steak Bites & Mushrooms
Optimized for 4 qt Instant Pot Rio
Ingredients
Beef: 1.5 lbs Sirloin Tips or Chuck Roast (cut into 1-inch cubes)
Vegetables: 8 oz Baby Bella mushrooms (halved); 1 lb Baby Gold potatoes (halved or quartered)
Liquids: 1 cup Beef broth; 1 tbsp Worcestershire sauce
Fats & Aromatics: 3 tbsp Unsalted butter; 4–6 cloves Garlic (minced); 1 tbsp Olive oil
Seasoning: Salt, black pepper, and ½ tsp onion powder
Garnish: Fresh parsley (chopped)

Instructions
1. The Sear (Sauté Mode)
Pat the steak bites dry and season with salt, pepper, and onion powder.
Set the Instant Pot to Sauté. Add olive oil.
Sear the steak in two batches until browned on all sides (about 2 minutes per side).
Crucial Step: Remove the steak and set aside on a plate. Do not cook them through yet.
2. Deglaze
Pour in the beef broth and Worcestershire sauce.
Use a wooden spoon to scrape all the browned bits (fond) off the bottom of the liner. This prevents the "Burn" notice and adds the best flavor.
3. The Pressure Cook
Add the potatoes and mushrooms to the liquid.
Secure the lid and ensure the vent is set to Seal.
Select Pressure Cook (High) for 3 minutes.
When the timer ends, perform a Quick Release (manual vent).
4. The Garlic-Butter Finish
Open the lid and turn Sauté back on.
Add the butter and minced garlic. Stir for about 1 minute until the butter is melted and the garlic is fragrant.
Add the steak bites (and any juices from the plate) back into the pot.
Toss everything together for 2–3 minutes until the sauce thickens slightly and the steak is warmed through to a perfect medium.
5. Serve
Garnish with fresh parsley and serve directly from the pot.

My biggest concern was buying more stuff to go into the mini. I'm very happy that I do not have to replace my cheesecake pan, cake pans and more. Plus I can cook for two rather than an army.

The lid fits the same gasket as my 6 qt. Which is another money saver.

I own all but the 3 qt. Each has a different use. My big 8 qt. Is used mostly for my winter stock of soups and stews. I do a lot for making my meals easier during the winter.

Thanks for doing this video.  I'll be getting mine tomorrow from Amazon. I'm looking forward to using it.

Sir, this beautiful meal deserves a china plate not a paper one.  😊

Thank you! Nice review! I'm staying with my 6qt Duo for 2 adults+2 kids. If somebody need a glass lid check your pots with glass lid. I have 2 glass lids from my other stovetop pots that fits my 6qt.

For lids, even if you don't have the official lid or another that will fit you can get aftermarket glass lids with silicone outer edges that fit a few sizes of pan eg 9-10.5" and simply use those. Also handy for getting a lid on a frying pan of you need one for hash browns or to speed up eggs.

Thanks for the demonstration! I just ordered mine and can't wait to use it. Im looking forward to all the IP content!

Your recipe is good, but I cranked it up a little to my taste. Hope you don't mind my sharing it:

Garlic-Butter Steak Bites with Mushrooms, Onions & Potatoes
For a 4-quart Instant Pot Rio
Yield: About 4 servings
Ingredients
• 1½ pounds sirloin steak, cut into 1-inch cubes
• 8 ounces baby bella mushrooms, halved
• 1 medium yellow onion, cut into ¾- to 1-inch chunks
• 1 pound baby gold potatoes, halved; cut larger potatoes into approximately 1½-inch pieces
• 1 cup low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 3 tablespoons unsalted butter, divided
• 4–6 cloves garlic, minced
• 1 tablespoon olive oil, plus more as needed
• Salt and freshly ground black pepper, to taste
• ½ teaspoon onion powder, optional
• ½ teaspoon dried thyme
• 1 teaspoon lemon juice
• 1–2 tablespoons chopped fresh parsley
Instructions
1. Season the steak. Pat the steak cubes thoroughly dry. Season with salt, black pepper, and the optional onion powder.
2. Brown the mushrooms. Select Sauté and add the olive oil. Add the mushrooms and cook, stirring occasionally, until browned and most of the released moisture has evaporated, about 5–7 minutes. Transfer to a plate.
3. Sear the steak. Add a little more oil if needed. Working in 3 batches, arrange the steak in a single layer. Leave undisturbed for about 1 minute, then turn and briefly brown the other side. Transfer to a separate plate; the steak will finish cooking later.
4. Sauté the onion. Add the onion to the pot and cook for 2–3 minutes, stirring occasionally.
5. Deglaze the pot. Pour in the beef broth and Worcestershire sauce. Scrape the bottom thoroughly with a wooden spoon to release all browned bits. Stir in the thyme.
6. Add the potatoes. Place the potatoes in the broth with the onions. Cancel Sauté.
7. Pressure-cook. Secure the lid and set the steam-release control to the sealing position, as your model requires. Select Pressure Cook on High for 3 minutes.
8. Release the pressure. When cooking finishes, carefully perform a quick release, following the cooker’s instructions. Open the lid once the pressure has fully released.
9. Reduce the sauce. Using a slotted spoon, transfer the potatoes and onions to a bowl. Select Sauté and simmer uncovered until reduced by about half, about 5–8 minutes.
10. Add the garlic butter. Stir in 2 tablespoons butter and the minced garlic. Cook, stirring, for about 30 seconds, until fragrant.
11. Finish the steak. Return the steak and its accumulated juices to the pot. Cook briefly, stirring gently, until the steak reaches your desired doneness. Start checking after 1 minute; the time will depend on how much it cooked during searing.
12. Combine and finish. Return the mushrooms, potatoes, and onions. Toss gently until heated through. Cancel Sauté and stir in the remaining 1 tablespoon butter, the lemon juice, and parsley.
13. Taste and serve. Adjust salt and pepper as needed and serve immediately.
Note: Cut selection: Use tender sirloin steak for this method. Chuck roast and tougher cuts sold as “sirloin tips” require longer cooking.

This version is slightly different for slow cooking. Converting from traditional slow cookers, this Instant Pot runs ---> LOW = KEEP WARM / LOW = MEDIUM / HIGH = HIGH. If you set it to slow cook on the lowest setting, it will just keep your food warm.

That anti-spin liner is a total game-changer for me—no more chasing the beef around the pot! What do you guys think of the new Rio look? Also, let me know if you want the full written recipe for those Garlic Butter Steak Bites and I’ll get it posted for you! 🥩🍄 Be well!

Thank you🙏 so much for teaching me and sharing your knowledge 🫶🍽🍴

What a video! I love my instant pot mini rio in rosewater colourway. I'll definitely give this recipe a try. Looks delicious!

Please do compare the instant pot mini rio with the duo mini. Looking forward to that comparison video!

Great review thanks.

I would love this recipe!

Thank you,  greetings from the UK.

πολυ καλο βιντεο και ωραια η συνταγη σου,ενα ειναι σιγουρο οτι θα το αγορασω αφου αγορασα ηδη το καπακι χαχαχ,δεν το ειχαν στην ιδια αγορα.αγορασα πρωτα το σαμαρι,και μετα τον γαιδαρο εγω χαχαχ😅😂😘

I bought a Rio wide 7.5 quart only because it was a discount rack at Ralph's grocery store.
I honestly wanted an instant pot as I use rice cookers slow cookers of various sizes.  Plus traditional pots and pans.  I gave up trying to figure out size model features upgrades so was always going to but never getting there.
Because the Rio wide was big and the price was around $45 I said why not.
It's been unopened in the garage for 2 years

Tomorrow I am cooking a brined 7.75 pound chicken.  I found a calphalon lid that fits exactly for slow cooking function.
My AI buddy claims Pressure is the way to go with a bird that big.
Its my first time.😅

Oh nice to know the 6qt glass lid fits because the net and Amazon said it didn’t

Actually, I love the fact that you used a paper bowl! That’s what I do most of the time. However, the commenter who said it deserves china was right, too.

This is my first visit to your channel. Thanks for this review and double thanks for the recipe. Have you written out other recipes that you have converted for the Instant Pot? Looks like you’re pretty good at it.

I have a 6- qt. Ultra that is about 8 years old now and a 3-qt. that is nearly that old. They have both gotten a lot of use — sometimes at the same time — and are still going strong.

As you pointed out, it’s great to see a company that doesn’t make you buy all new accessories when they come out with a new model. Instant Pot cares about their customers.

I like the upgrades for this 4-qt model. I may have to pass my 3-qt on to my granddaughter who is at college now and treat myself to one of these. 😉

I have been looking at the 3qt and the Rio, trying to figure out what's best for me.  I'm a single senior so I don't need quantity but I like the fact there's different cooking modes.  I like the wider pot, the release being farther away from the steam and the no slipping when stirring.  Sounds like I've talked myself into the Rio but was wondering if there were other single seniors out there that would have opinions.  Thanks for the video,  this is my first time watching.

I got this for my RV for two people- its only 800 watts so that is helpful when the AC is running.

This has been out over a  year and a half the issues is you can’t over fill it so it not deep. Another concern is the outside material like will it get stained brittle how will it hold up over the Long haul